Oil body extraction from high‐fat and high‐protein soybeans by laccase cross‐linked beet pectin: physicochemical and oxidation properties

Abstract

AbstractBACKGROUNDSoybean oil bodies (SOB) are droplets of natural emulsified oil. Soybean oil emulsifies well but it is easily oxidized during storage. Beet pectin is a complex anionic polysaccharide, which can be adsorbed on the surface of liposomes to improve their resistance to flocculation. Laccase can covalently cross‐link ferulic acid in beet pectin, and its structure is irreversible, which can improve the stability of polysaccharides.RESULTSAt pH 2.5, laccase cross‐linked beet pectin high‐oil soybean oil body (HOSOB) and high‐protein soybean oil body (HPSOB) emulsions showed obvious aggregation and severe stratification, and the oxidation of the emulsions was also high. The flocculation of emulsions decreased with an increase in the pH. The effect of pH on the flocculation of emulsion was confirmed by confocal laser electron microscopy. The ζ potential, emulsification, and rheological shear force increased with increasing pH whereas the particle size and surface hydrophobicity decreased with increasing pH.CONCLUSIONThis experiment indicates that the physicochemical stability of the two composite emulsions was strongly affected under acidic conditions but stable under neutral and weakly alkaline conditions. Under the same acid‐base conditions, the degree of oxidation of HPSOB composite emulsion changes substantially. The results of this study can provide a basis for the design of very stable emulsions to meet the demand for natural products. © 2023 Society of Chemical Industry.